Stir fry is an easy cooking method for busy nights. This recipe has just a little prep time (marinate the meat marinates for 30 minutes which gives you time to steam the rice, slice the onions and trim the pea pods). My family truly enjoys this mild flavored Chinese dish. I hope yours will, too!
Beef with Pea Pods (serves 6)
1-1/2 pounds lean beef steak, sliced 1/4 inch thick strips
1 large onion, cut in half and sliced
1/2 pound pea pods, trimmed
1/3 cup light soy sauce
1/4 cup cooking sherry or rice wine
2 tablespoons cornstarch
1 tablespoon sugar
Steamed brown or white rice
Mix soy sauce, cooking wine, cornstarch and sugar in a glass measuring cup. Place beef strips in a glass bowl and mix in HALF of the sauce. Reserve the remaining sauce. Marinate beef in the refrigerator for at least ½ hour (or up to 12 hours).
Heat wok and add 2 tablespoons canola oil, reheat. Stir-fry beef, until browned. Add peapods and onions to the wok. Stir-fry until veggies are tender crisp. Restir remaining sauce and add to wok. Stir-fry one minute until sauce is bubbly and thick. Serve immediately on brown or white rice.